We’re transferring into the significantly hotter days right here in Sonoma. The temps aren’t as unhealthy as in some locations, however we’re anticipating 99 levels in the present day which isn’t whenever you wish to stand over a range and cook dinner. Take it from me… it isn’t enjoyable. Cooking outside is frowned upon right here too as we’re in Fireplace Season, so no open flames. The standard Summertime drill up right here. So once I noticed this recipe from Kay Chun floating round on the market, I knew I had  to make it for the recent occasions we’re dwelling in. It is also doable in 40 minutes which is ideal for a workday lunch.A pleasant piece of salmon, sushi rice, and a few greens are all you might want to get this bowl rolling.

 So right here we go.

Here is What You Want:

1 and half lb recent salmon (skinless, minimize into 1 inch chunks) Save the pores and skin if you want for crisping and topping the dish.

1 and half cup sushi rice, (rinsed till the water runs clear)

Three persian cucumbers thinly sliced

1 bag of chopped coleslaw cabbage

1/Four cup unseasoned rice vinegar

Three Tbs sugar

1 tsp kosher salt

half tsp toasted sesame oil divided in half

Three Tbs distilled white vinegar

2 Tbs vegetable oil

2 Tbs chopped scallions

2 Tbs grated recent ginger

1 avocado

1 sheet of  toasted nori, torn into items for topping.

sesame seeds

Here is What To Do:

1. In a big saucepan  combine rice vinegar, sugar, and salt. Stir to dissolve sugar.

2. Add the rinsed rice and 1 and three/Four cups of water. Combine every thing collectively and switch up the warmth to excessive.

3. Cowl the pan, flip the warmth alllllll the way in which all the way down to low ,and let it cook dinner for 20 minutes.

4. Whereas that is cooking put your salmon items in a small bowl and drizzle them with 1/Four tsp sesame oil, sprinkle with a little bit of salt. Put aside.

5. When the rice has cooked for 20 minutes, take off the lid and add your salmon items.

6. Put the lid again on and steam the salmon for 12 minutes, till it is medium.

7. Whereas that is cooking take a small bowl and blend collectively 1/Four cup soy sauce, Three Tbs white vinegar,  2 Tbs vegetable oil, 2 tablespoons chopped scallions, 2 Tbs grated ginger, and 1/Four tsp sesame oil. 

(For this half I used 1/Four tsp sizzling chili sesame oil. If you don’t need it too sizzling use common sesame oil.) Combine it collectively nicely and set it apart.

8. When the salmon is finished, scoop the salmon and rice into bowls, high with the thinly sliced Persian cucumbers…

…the chopped cabbage slaw…

and thinly sliced avocado.

9. Drizzle the  dressing over every thing. 

10. Should you’ve crisped up the salmon pores and skin, minimize it up and scatter excessive of the bowl…

…together with shredded nori, and a few sesame seeds.

You might be performed!!!!! Time to dig in and revel in!

So there it’s, fairly straight ahead and easy which is all I ask for when the mercury climbs to triple digits.

Arising subsequent, I am again to aquafaba desserts, and a fantastic vegetarian curry, the place I get to make use of a few of my bumper tomatillo crop and an entire lot of garbanzos!

 Til then, keep cool,and observe alongside on Twitter @kathygori